Turkey Soup Broth

Every time I make a turkey, I get excited about the thought of delicious broth to make soup with, why would I waste all that delicious flavour still in that mangled pile of meat and bones.

So I make broth.

It's pretty simple.

Turkey Soup Broth

In a large slow cooker

1 Turkey carcass (I had to squish mine in there)

2 carrots, whole

2 stalks of celery, whole

1 onion, quartered with skin on

2 bay leaves

4 peeled cloves of garlic

Cover with water and let cook on low for up to 8 hours.

This is actually the second round for these bones, earlier in the morning I boiled this same mixture on the stove in my huge dutch oven for an hour and got the first batch of delicious broth to make Turkey Soup with.

Strain the broth to get rid of bits of bones and meat and store in your favourite containers, I love old canning jars.

Now to make Turkey Soup!

~Adel~

Mexican Stroganoff

Delicious flavourful comfort food, perfect for your next freezer meal day and a hit with the whole family. You can make this in your crock pot or pressure cooker for an easy weekday solution. 

This creamy tangy meal has a little twist with the addition of mexican flavours.

Mexican Stroganoff

2 lbs beef steak (round or inside steaks work nicely), sliced thin

1 cup Onion, finely diced

2 cloves Garlic, minced

1 can Sliced Mushrooms, drained

1/2 cup Red Wine Vinegar

1 1/2 cup Beef Broth

1/2 cup Tomato Sauce

1/4 cup Brown Sugar

1 1/2 Tbsp Chili Powder

1 Tbsp Paprika

2 tsp Seasoning Salt

1 tsp Soy Sauce

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/4 tsp Allspice

1 cup Sour Cream or Greek Yogurt

3 Tbsp Flour

Cooked Broad Egg Noodles

Combine all ingredients except for sour cream, flour and egg noodles. Freeze in a freezer bag or freezer safe container. Defrost before using. Cook in a slow cooker for 3-4 hours on high or 7-8 hours on low. Cook in a pressure cooker for 25 minutes.

Whisk Sour Cream and Flour together. Add to mixture in slow cooker 15 minutes before finished (when you get the noodles going). Cook until thick and serve over hot cooked broad egg noodles.

Dig in!

~Adel~

Cheesy Hashbrown Potatoes

This deliciously easy side is a staple for family gatherings! 

I can't tell you how many casserole dishes of these I've made in the past couple years, but I know I bring one to every Easter, Thanksgiving, and Christmas gathering, plus the many times I bring it to other family gatherings or other communal meals with friends. I've started making mine in the slow cooker so I can have them without heating the kitchen in the summer or a great way to make more room in the oven for busy holiday meals, but it works great in the oven too! 

Cheesy Hashbrown Potatoes (Slow Cooker or Oven)

1/2 cup Butter (melted)

1 Onion, diced

2 cloves Garlic, minced or your favourite garlicky seasoning (like Johnny's from Costco...yum)

1 can cCondensed Mushroom Soup

1 cup Sour Cream (substitute Greek Yogurt for some or all)

250ml container of Herb & Garlic Cream Cheese

7 cups Frozen Hashbrowns (one of the smaller sized bags)

2 cups Shredded Cheddar Cheese

1/2 cup Corn Flakes

Slow Cooker: I like to brown my onions before tossing them in the slow cooker, but it's not necessary, just adds more flavour to the dish. Combine the melted butter, diced onion, garlic, soup, sour cream, cream cheese together in a saucepan and heat until all the cheese melts and everything mixes together in a gooey sauce. Add Hashbrowns to the slow coker and pour cheesy sauce over. Mix well and cook until potatoes are heated through, about 2-3 hours on high. Top with corn flakes before serving (you can put them under the broiler for a few minutes if you want the top to be golden brown.

Oven: Melt butter in a saucepan, add onions and cook until slightly browned. Add garlic, soup, sour cream, cream cheese together in a sauce pan and heat until all the cheese melts and everything mixes together in a gooey sauce. Mix with hashbrowns and pour into an oven safe dish. Top with corn flakes. Bake at 350 F for 30-40 minutes until sauce starts bubbling and the top is golden brown.

This recipe freezes really well, perfect for a big cook/freezer meal and makes a great alternative to Mashed Potatoes!

~Adel~

20 Fall Slow Cooker/Freezer Meals

Life has been busy and different over here at the Ladybug House! 

Between juggling the demands of a new baby and navigating the change from full-time at home to full-time school for Lady and Bug, while still trying to keep the house running and managing several businesses, I need to get organized and plan meals. 

Here is my fall list of slow cooker freezer meals to make life a little easier!

Slow Cooker Beef Bulgogi (Korean Beef)

Chicken Provençale

Slow Cooker Pizza Bake

Comfort Beef Stew

Slow Cooker Chicken Shawarma & Garlic Sauce

Slow Cooker Amtat Mongolian Beef

Slow Cooker Honey Garlic Chicken

Bacon Maple Dijon Chicken

Thai Peanut Chicken

Slow Cooker Herb & Garlic Chicken Stew

Easy Slow Cooker Roast Beef & Gravy

Mexitalian Chicken

Sweet & Sour Pork

Orange Chicken

Salsa Chicken Tacos

Easy Rootbeer Pulled Pork

Warming Chili

Butter Chicken

Slow Cooker Thai Red Curry

Moroccan Chicken Stew

Enjoy the beautiful fall colours! It's nice to be back sharing my kitchen with you!

~Adel~

Slow Cooker Pho Ba (Beef Vietnamese Noodle Soup)

Pho is my FAVOURITE meal in the whole world - really. If I ever have a chance to go eat out by myself, I alway choose Pho, Indian is a very close second.

Last week I went for a lovely Pho lunch with a friend. She suggested that I post my homemade version, so I dug out the recipe I got from a Hoi An cooking school and made some updates so I could make it from things available here (with some searching), so here you are!

Pho is a labour of love and takes some time...so plan ahead! 

Pho Ba (Beef Vietnamese Noodle Soup)

3 lbs Marrow and Knuckle Soup Bones*

2 Onions, cut in half - leave skin on

1 fresh Ginger Root, about 4-5" long, cut in large pieces

5-6 Star Anise

1-2 Cinnamon Sticks

6 Whole Cloves

2 Whole Cardamom Pods

1-2 large chunks Rock Sugar** (to taste)

2-4 Tbsp Fish Sauce (to taste)

Sriracha or chili paste (optional)

Salt (to taste)

To get a nice clear broth, parboil soup bones. In a large pot, cover soup bones with water, bring to a boil and boil for 5 minutes. Remove bones and rinse with water. 

Add rinsed bones to the base of a large slow cooker and fill with water (about 8-10 cups) and cook on low for 8 hours. Skim off any impurities that float to the top.

While broth is starting to cook in slow cooker, place onion halves & ginger pieces on a baking sheet, skin side up. Broil in oven for 15 minutes, flipping halfway through until all sides are charred black. Remove outer charred skins and smash ginger flat to help release the flavour. Add ginger & onion to broth.

Combine anise, cinnamon, cloves, cardamom & rock sugar in a cheesecloth square. Tie in a little bundle and add to the stock. Add fish sauce, hot sauce and salt to desired taste.

Once stock has finished cooking, remove bones and seasoning pack. Strain broth through a fine strainer to remove any remaining impurities.

Serve piping hot over bowls filled with your favourite Pho ingredients:

Rice Noodles

Rare Beef (sliced thin will cook in the hot broth)

Bean Sprouts

Thai Basil

Cilantro

Lemon Wedges

Hoisin Sauce

Sriracha

Fish Sauce

This broth recipe freezes well.

Yum. I think I'm going to go make another bowl...all this writing is making me salivate!

~Adel~

* The marrow and tendons in these bones make the specific flavour of pho, regular soup bones don't seem to taste as good. Ask your butcher!

**Rock sugar is hard to find, I found mine at an asian market. You could just add regular sugar to taste instead, but it's not quite the same flavour.

Slow Cooker Herbed Roast Beef

I'm madly trying to use up my stash of local grass fed beef from last year as my new happy beef is expected to be ready really soon. I still have a few more roasts in the freezer, so it was time to make a big hearty meal for my family. Here's a nice roast with an Italian flair. Great with a  big glass of red wine!

Slow Cooker Herbed Roast Beef

6 cloves Garlic

2 Tbsp Balsamic Vinegar

2 Tbsp Olive Oil

3 cloves Garlic, minced

1 Tbsp Lemon Zest

1/2 tsp dried Thyme

1/2 tsp dried Basil

1 tsp Fresh or dried Rosemary (Chopped)

1/2 tsp dried Oregano

1/2 tsp Fresh Ground Pepper

1 tsp Coarse Sea Salt

2-3 lb Round Roast

1/2 cup Red Wine

1/2 cup Beef Broth

1/2 onion, sliced thin

Make 6 incisions in roast on the top with a knife and insert garlic cloves.

In a bowl, combine vinegar, oil, garlic, lemon zest, thyme, basil, rosemary, oregano, pepper and salt in a bowl. Pat on the outside of the roast to coat.

Heat a skillet and sear the outside of the roast on all sides. Remove roast once is is nicely browned and place in a slow cooker.

While the pan is still hot, add onion and cook for a few minutes until it becomes translucent. Add wine & beef broth and boil for about 5 minutes. Pour over roast.

Cook for 2-4 hours on high depending on desired doneness.

Serve with delicious mashed potatoes!

~Adel~

Slow Cooker Stuffing

This year I managed to make our entire Thanksgiving Dinner without using my oven! I used Nana Ladybug's electric roaster for the turkey and the stuffing was made in my crock pot. Not only less to do, it turned out to be much faster and left me wondering what I forgot!

Slow Cooker Stuffing

3/4 cup Butter
1 Onion, diced
2 stalks Celery, diced
1 cup Fresh Mushrooms, diced
3/4 tsp Poultry Seasoning
1/2 tsp dried Sage
1/2 tsp dried Thyme
1/4 tsp dried Marjoram
1 tsp Salt
1/4 tsp Pepper
1 loaf bread, cubed & dried overnight (about 10 cups of bread cubes)
1 Egg, beaten
3 cups Chicken Stock (add another 1/2 cup if you like your stuffing really moist)

Melt butter in a skillet. Cook onion, celery and mushrooms until onion is translucent and celery is tender. Remove from heat and add seasonings, chicken stock and egg. Stir well. Fill slow cooker with bread cubes and pour vegetable/broth mixture over bread. Toss carefully to combine and cook for 45 minutes on HIGH. Turn down to LOW and cook for an additional 4-6 hours.

Serve with your favourite roast, turkey dinner, or instead of packaged stuffing in casseroles like Creamy Swiss Chicken.

I love turkey day. Happy Thanksgiving!

~Adel~

Slow Cooker Balsamic Onion Roast

This roast was amazing, I wanted thirds on this one! It was really easy and yummy and SO worth the extra steps at the beginning.

Slow Cooker Balsamic Onion Roast Beef

2 Tbsp Oil (your choice, I use olive)

3-4 lb Beef Roast (your choice of cut)

3 Onions, cut in rings

1 cup Beef Stock 

1/2 cup Balsamic Vinegar

2 Tbsp Tomato Paste

2 Tbsp Brown Sugar (optional)

Heat oil in a skillet. Brown all sides of Roast, nice and brown to add colour and flavour. Remove from pan and place in slow cooker. Add onion rings to slow cooker. Deglaze hot pan using beef stock. Reduce stock to about 1/2 cup then add balsamic vinegar, tomato paste, and brown sugar (optional). Stir until combined and heated. Pour over Beef.
Cook on low for 5-7 hours (depending on desired "doneness" and size).
Remove meat and wrap in foil to let rest while you prepare the sauce. Pour sauce and onions into a skillet and reduce sauce until it thickens (about 5-10 minutes). Pour over meat before serving or serve as "gravy". 

Amazing flavour and a nice change from the traditional roast beef.

~Adel~

Moroccan Chicken Stew

Delicious, sweet, and full of wonderful spices, this dish is a great alternative to your regular rainy day comfort food.

Moroccan Chicken Stew

2 Tbsp Olive Oil or Coconut Oil

4 Chicken Breasts, large cubes

1 Eggplant, 1" pieces

4 cups Yams or Sweet Potatoes or Butternut Squash or a combination, 1" pieces

4 large Carrots, 1" pieces

2 Onions, diced

6 cloves Garlic, minced

1 tsp Ginger, fresh grated

1/2 cup Golden Raisins

3/4 cup Dried Apricots, chopped

1/2 cup Chicken Broth

2 Tbsp Tomato Paste

2 Tbsp Lemon Juice

1 1/2 tsp Ground Cumin

1 tsp Cinnamon

1/2 tsp Fresh Ground Black Pepper

1/2 tsp Cayenne (optional)

1/2 cup Almonds (any kind)

1 Tbsp Honey (Optional for a sweeter dish)

Freezer Instructions: In a saucepan brown chicken in oil, add onions, garlic and ginger and cook until onions start to brown. Add Chicken mixture to freezer bag and remaining ingredients. Freeze. To use, defrost for 24 hours.

Slow Cooker Instructions: Brown chicken and onions. Pour into a slow cooker and add eggplant, yams, carrots and onion with garlic, ginger, raisins, and apricots. Combine broth, tomato paste, lemon juice, cumin, cinnamon and pepper in a bowl and pour over vegetables. Top with almonds and cook for 3 hours on high or 5 hours on low. Add cornstarch (mix with a little water) if the sauce is too thin when serving.

If you happen to be lucky enough to own a real tagine, use it instead of the slow cooker - I can only dream!

Serve with couscous, rice, pasta or pita or eat on it's own for a clean meal!

Yum, a little taste of North Africa to brighten up a cool rainy day.

~Adel~

Freezer Meals: Big Cook Fall 2014

If you've been following my blog, you know this is coming when you see a whole bunch of slow cooker & freezer meals pop up! This fall's Big Cook was more of a Big Cook week rather than a day.

Life's been a little busy and I haven't really had a whole day to dedicate to this project, so I made 2 meals each day and tucked them away in the freezer. I found this to be less stressful for me than previous big cooks, so I might try this tactic again next time! The best part was that each day I just had to throw whatever I planned for dinner that night into the crock pot and make 2 extras for the freezer. It took a little longer but the freezer's still full!

I bought a bigger freezer this year, but I still keep the old little one just for freezer meals, works great and helps me keep my frozen foods a little more organized.

Here's my this Big Cook's meals for Fall 2014!

Slow Cooker Chicken Provençale

Slow Cooker Korean Beef Bulgogi

Slow Cooker Buffalo Chicken

Slow Cooker Pizza Bake

Individual Beef & Cheese Enchilada Wraps

Comfort Beef Stew

Herbed Meatballs

Pepperoni Pizza Pockets

Easy Meatloaf

Moroccan Chicken Stew

3 of each meal make 30 meals in my little freezer and I should be able to survive for a few months without much cooking.

Ready for a busy fall!

If you're planning your own big cook, check out my previous Big Cook posts and freezer meal ideas on my Freezer Meal page!

~Adel~

Comfort Beef Stew

It's rainy today...really rainy! I'm happy for the rain after several months of hot, dry weather, but that doesn't mean I don't crave comfort food on these days! 

As you probably know, I'm working on making more food for my family that is homegrown, organic or as homemade as possible. This meal almost fits, a family member raised the beef for us, carrots, potatoes, onions, peas, and garlic came from the garden, and the mushroom soup, tomato sauce and onion soup mix are homemade. 

Whew, all that hard work this summer makes a yummy meal!

Comfort Beef Stew

1 lb Cubed Beef Stew Meat

2 cups Baby Carrots

4 Red Potatoes, large cubes

1 Onion, large cubes

4 cloves Garlic, minced

2 cans Condensed Mushroom Soup (or make your own)

1 cup Tomato Sauce

1 cup Frozen Peas

1/3 cup Onion Soup Mix (or make your own)

2 Tbsp Worcestershire Sauce

3 Tbsp Cornstarch & water (add last 1/2 hour of cooking)

Freezer Instructions: Combine all ingredients except cornstarch in a freezer bag (double bag if you want, it will be pretty full!). Freeze. To use, defrost for 24 hours.

Slow Cooker Instructions: Combine all ingredients except cornstarch in a slow cooker. Cook on low for 8-9 hours or high for 4-5 hours. Add Cornstarch and water (make a paste) for the last half hour of cooking to thicken the gravy. 

Serve with delicious warm biscuits - try my Aged White Cheddar Biscuits for a delicious comfort meal on a cool rainy day!

~Adel~

Slow Cooker Pizza Bake

This is a great meal to have in the freezer for unexpected guests or a quick dinner when you forget to plan ahead. The sauce can be used to make a delicious crockpot meal or an oven baked casserole. Best of all it's pretty much a guaranteed crowd pleaser...it's Pizza on Pasta with Cheese!

Slow Cooker Pizza Bake

Serves 6

1 lb Ground Beef

1 lb Italian Sausage (casings removed)

1 Onion, diced

1 Green Pepper, diced

2 cloves Garlic, minced

1 cup Sliced Mushrooms (or a can of sliced mushrooms)

2 cups Tomato Sauce

1 cup Pizza Sauce

1 cup Water

1 Tbsp Oregano

3 cups Mozzarella, shredded

3 cups Cooked Pasta

Brown ground beef and sausage. Add onion, green pepper, garlic and mushrooms and cook until onions become transparent. Add mixture to a slow cooker. In a separate bowl, combine tomato sauce, pizza sauce, water and oregano and pour over meat mixture. Stir well and cook on high for 3 hours on high or 5 hours on low. Serve over cooked pasta and top with mozzarella cheese.

This can also be made in the oven: add cooked pasta to the bottom of a casserole dish. Pour meat sauce over noodles and top with mozzarella cheese. Bake in the oven for 30 minutes (or until cheese starts to brown) at 350F.

This meal freezes really well and perfect for those "what's for dinner" days. Just take out of the freezer and defrost in the microwave or pop freezer bag into a sink of cold water for about an hour before using.

~Adel~

Slow Cooker Buffalo Chicken

Daddy Ladybug is a huge fan of wings made with Frank's Hot Sauce from a certain local joint, so I attempted to make him happy today. They weren't wings and they weren't deep fried, so I'm not sure if I succeeded, but I made a few adjustments to make it a healthier meal. Even in it's non-deepfriedness, it was yummy with a nice little kick and a crunch!

Slow Cooker Buffalo Chicken Wraps

6 Chicken Breasts 

1 cup Franks Red Hot Sauce 

1/2 cup Chicken Stock

1 Tbsp Butter

1/4 cup Celery, diced small

1/4 cup Greek Yogurt or Sour Cream

1-2 tsp Blue Cheese, crumbled (optional)

Wraps or Kaiser Buns (your choice)

Place chicken breasts into the base of the slow cooker. Melt butter and mix with hot sauce and chicken stock and pour over chicken. Cook on high for 4 hours or low for 8 hours until chicken shreds easily. Remove chicken from liquid and shred. Add celery, greek yogurt and blue cheese (optional). Serve on a wrap or bun.

If you're a fan of hot sauce, this is delicious and easy!

~Adel~

Chicken Provençale

As some of you know, I'm working on eating a cleaner diet to go with my fitness challenge, so I've been trying to come up with something that is tasty, healthy, and slow cooker friendly. I'm not sure if this would exactly fit in a 100% "clean eating" plan, but it's pretty close.





Chicken Provençale
Serves 6


12 Chicken Thighs
1 yellow Pepper
1 red Pepper
2 -16 oz cans White Cannellini Beans, drained & rinsed
1-28 oz can Diced Tomatoes (drained about 1/2 cup of juice out before adding)
3 Tbsp Fresh Basil, chopped
1 Tsp Fresh Thyme leaves & a few sprigs for garnish
2 Tbsp Sugar (optional)
Salt & Pepper to taste


Combine all ingredients in a slow cooker and cook on high for 4 hours or low for 8 hours. Garnish with thyme sprigs and serve.


Delicious and healthy.


~Adel~

Slow Cooker Beef Bulgogi (Korean Beef)

Daddy Ladybug and I went to North Korea (DPRK) last summer with Koryo Tours (ya, you really can go to North Korea, it was perfectly safe!). As many of you know, my favourite part of travel is food - surprised?! The food wasn't very good there for the most part as they have such heavy sanctions that things we take for granted like spices and variety of food are not available to them. They are an extremely poor country and eat a very basic diet of rice, meat, and vegetables - only things they can grow. Everything comes from their country, it's hard to imagine that coming from a place where I can get anything I want from any country in the world. It was an eye opening trip for me to see the suffering, pride, ingenuity, and determination of a people who live in total self-sufficiency. I'm so thankful for the opportunity to meet North Koreans and to seem them as real people and not just the image we are given in our western media or by our governments.

We did have a few interesting meals along the way...Dog Soup...yup, we had to try that one. An Emperor's Meal with 12 different tiny dishes and rice served in bronze bowls (delicious and interesting), a make-your-own Hot Pot (yummmmm), a Korean BBQ, and Bulgogi. 

I've been trying to re-create the flavours of the Bulgogi we had and I think if my taste memory serves me right, I've done pretty good, it's great, my family loves it, and best of all, it's slow cooker friendly!

Slow Cooker Beef Bulgogi (Korean Beef) 

Serves 6

1.5 lb Beef Steak (sirloin or flank are good choices, but any thick cut will do)

1/2 cup Brown Sugar

1/4 cup Low Sodium Soy Sauce or tamari
1/4 cup Beef Broth

1 Tbsp Sesame Oil

1 tsp Sriracha (chili sauce or 1/4 tsp red pepper flakes also work)

4 cloves Garlic, minced

1 tsp Fresh Ginger, Minced

Salt & Pepper (to taste)

2 Tbsp Cornstarch + a little water to make a paste

4 stalks Green Onion, diced

Sesame Seeds

Slice meat in thin strips & place in the bottom of the slow cooker. In a Separate Bowl, combine brown sugar, soy sauce, sesame oil, sriracha, garlic, ginger and salt & pepper. Pour over meat and stir. Cover and cook on high for 4 hours or low for 8 hours.  Add Cornstarch mixed with a little water for the last 1/2 hour of cooking. Top with green onions and sesame seeds and serve with rice.

Freezer Instructions: Combine all ingredients except cornstarch, green onions and sesame seeds in a freezer bag and freeze. To use, defrost in a fridge for 24 hours. Empty contents of bag and cook as directed above.

Yum. A little taste of my travels on a cool rainy day.

~Adel~

Slow Cooker Chicken Pad Thai

I've been experimenting with new meals lately. Some aren't working out so well, but every once in a while I come across something that really works. Daddy Ladybug loves Pad Thai, so I've been working on a twist on the traditional recipe that works for the slow cooker. 

Slow Cooker Chicken Pad Thai

2 Tsp Tamarind Paste*

1/4 cup Fish Sauce

2 Tbsp Chili Sauce (I used sriracha) 

2 Tbsp Lime Juice

3/4 cup Chicken Broth

4 cloves Garlic, minced

1 Onion, sliced thin

4 Chicken Breasts, cubed

1/2 cup Crunchy Peanut Butter

2 Tbsp Cornstarch + water

Cilantro

Green Onions

Bean Sprouts

Hot Thai Chili Peppers

Lime wedges

Cooked Rice Noodles

*Tamarind paste can be found in the asian section of your supermarket or at asian/indian stores, sometimes also called Tamarind Concentrate, in a pinch, substitute low sodium soy sauce (you probably will need to add more to get the flavour of concentrated Tamarind).

Combine tamarind paste, fish sauce, chili sauce, lime juice,  & chicken broth together in a bowl and mix well to dissolve tamarind. Add chicken, garlic, onion and sauce together in slow cooker. Cook on low for 5 hours or high for 3 hours.

About 1/2 hour before serving, add peanut butter and a mixture of cornstarch and enough water to dissolve the cornstarch. Stir well and replace the lid. Cook for another 1/2 hour then add cooked noodles. Toss to coat noodles and serve with cilantro, green onions, bean sprouts, hot peppers, and lime. Best served immediately.

Enjoying a little taste of Thailand straight out of the slow cooker...

~Adel~